Eggplants Stuffed with Tarragon Lamb
Ingredients
- 4 Japanese eggplants (about 10 ounces each), halved lengthwise
- Salt
- 1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 pound coarsely ground lamb
- 1/2 cup chicken stock or low-sodium broth
- 1 tablespoon finely chopped tarragon
- Freshly ground pepper
- 1/4 cup freshly grated Parmesan cheese
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